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1 (3 to 3 1/2 lb.)
broiler-fryer, cut up
1 medium onion, halved
1 stalk celery, sliced
2 sprigs parsley
2 1/2 tsp. salt, divided
1/2 tsp. thyme, ground
1/2 tsp. pepper, divided
1 3/4 c. all-purpose flour,
1/3 c. + 2 Tbsp. butter or
margarine, melted and
3 eggs
1 c. milk
3/4 c. + 2 Tbsp. water,
1 Tbsp. all-purpose flour

Combine chicken giblets, neck and backbone with onion,
celery and parsley, 1 teaspoon salt, thyme and 1/4 teaspoon
pepper in a medium saucepan; add water to cover. Bring to a
boil; cover and simmer 45 minutes. Strain and reserve broth.
Discard meat and vegetables. Combine 1/2 cup flour, 1 teaspoon
salt and remaining 1/4 teaspoon pepper. Dredge chicken pieces
in flour mixture, coating well; brown in 1/3 cup butter in
large skillet over medium heat. Add reserved broth to browned
chicken. Bring to a boil; cover and simmer 45 minutes or
until chicken is tender. Remove chicken from skillet and cool;
reserve broth.
Remove chicken from bone; dice and place in a 1 1/2
quart casserole. Combine eggs, milk and 2 tablespoons butter;
beat well. Add 1 1/4 cups flour and 1/2 teaspoon salt; beat
well. Pour batter over chicken; bake at 450 degrees for 15 minutes
or until lightly browned.
Stir 3/4 cup water into reserved chicken broth. Combine
1 tablespoon flour to remaining water, mixing well; stir into
chicken broth. Cook mixture over medium-high heat, stirring
constantly, until thickened and bubbly.
Serve gravy with pudding. Yields 4 to 6 servings.

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